Global Advanced Research Journal of Agricultural Science (GARJAS) ISSN: 2315-5094
December, 2015 Special Anniversary Review Issue. Vol. 4(12): pp. 923-928
Copyright © 2015 Global Advanced Research Journals
Full Length Research Paper
The Effect of Three Natural Preservatives on the Growth of Some Predominant Fungi Associated With the Spoilage of Fruits (Mango, Pineapple and Cucumber)
*M.A. Sani1, N. Usman1, F. Kabir1 & A.S. Kutama 2
1 Department of Science Laboratory Technology, Sch. of Tech. Kano State Polytechnic, Kano, Nigeria
2Department of Biological Sciences, Federal University, Dutse, Jigawa State Nigeria.
Accepted 20 December, 2015
The study was carried out to determine the effect of three natural food preservatives; vinegar, garlic oil and olive oil on the growth of some predominant fungi associated with the spoilage of three common edible fruits, pineapple, cucumber and mango. Five fungal species were isolated from the spoilt fruits; Aspergillus sp, Fusarium sp, Rhizopus sp, Saccharomyces sp, and Penicillium sp. Rhizopus sp. had the highest rate of occurrence among the isolated fungi, followed by Aspergillus sp. and Saccharomyces species while Fusarium sp and Penicillium sp were the least isolated fungi. Pathogenicity test revealed that all the isolated fungi were pathogenic when re-inoculated to fresh fruits, hence could be responsible for the spoilage of the fruits. Invitro studies to determine the effective concentration of antifungal activity of the three preservatives on the growth of the isolated fungi revealed that vinegar exhibited greater potencies by inhibiting the growth of the entire tested organisms followed by garlic oil that inhibited some of the isolated fungi and the least effective was olive oil.
Keywords: Fungi, fruits, preservatives and pathogenicity test.
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